These Cinnamon Vanilla Glazed Almonds are the perfect sweet treat for when you are on the go. You can keep a little container in your purse to help avoid tempting sweets on the road. This easy recipe has only 4 ingredients and is low carb, keto, gluten free, grain free, sugar free, dairy free, and Trim Healthy Mama friendly.
Glazed nuts are one of those snack foods I could just eat by the handful. I try to refrain from doing that but eating these by the handful is still an awful lot better than most of the sugary store-bought varieties. They store well at room temp for a grab and go snack and only take about 5 minutes of hands-on work. It is easy to have a batch in the pantry at all times.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
How to Make Glazed Almonds
These are really really really easy to make. You just melt the sweetener, add the vanilla and cinnamon, and then stir occasionally as they cool.
How to Store Glazed Almonds
I made these about a month ago and they've kept well at room temp. I just put them right back into the container the almonds came in when they cooled.
Which sweetener can I use?
I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Plain xylitol or erythritol will also work. Other sweeteners have different melting points so it will be trial and error if you would like to sub a different one.
What other flavors can I make?
You can add any extract you like to these glazed almonds. I think coconut would be a great choice. You can even sprinkle them with unsweetened coconut flakes before the sweetener hardens.
You can also use pumpkin spice, apple pie spice, cocoa powder, or even a pinch of something spicy like chipotle chili powder.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
- 2.5 cups roasted salted almonds
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- In a medium saucepan over medium heat cook the sweetener until it is melted. Add the vanilla and cinnamon. Remove from heat.
- Add the almonds. Stir every 10-15 minutes as they cool. The syrup will continue to thicken and harden.
- Once they are coated with all the syrup pour onto a piece of parchment or waxed paper. Cool completely, still stirring occasionally. Store in an air tight container.
Notes
Nutrition
FREE Mug Cake Cheat Sheet!
Six delicious low carb mug cake recipes on one printable page to keep on the fridge!
Esmé Slabbert says
oh wow, love nuts with a coating and this one called me by name.
Beth Kasemeotes says
This is the BEST recipe!! I actually use pecans instead of almonds and add a pinch or 2 of sea salt. Tried other sugar free recipes and this tops them all. Also, so easy!
Patty in CO says
Oh My Goodness.... I can't believe it took me so long to make this recipe....I just didn't think I would like it with almonds, but I had an overflow from a friend and decided to try it....At first, I thought it would be a total fail and I was gonna have to throw it away...the mess that was spread on the parchment paper was all goopy and stuck together.....but I let it dry completely and it turned into the yummy coated ones just like the picture....I put them in a mason jar and threw a few extras into a baggie....Let's just say, the baggie was emptied in less than 15 minutes and the jar is half empty one day later....every time I walk by, I take one or two.....Taryn, these are totally addictive!! And just a side note...I used your recipe for Gentle Sweet to make these....I just love it and it is so economical to use! Thank you so much for all your hard work....it is so very much appreciated!
Karen says
Loved this recipe! My Truvia wasn't melting, so i squirted a bit more vanilla extract into the pan, and that gave just enough moisture to coat the almonds. The second time I made it, I added a teaspoon of water, but that was a mistake because it made them a little sticky (although still tasty). I had previously tried another blogger's recipe that had lots of butter and involved baking, and although it was good, your recipe is so much easier, quicker and less messy. I used to buy cinnamon almonds, but now I'll be making my own! 🙂 These would make a great gift, too.
Jackie says
Made these today and these almonds are so good I can't stop eating them. Thank you for sharing!!
Naomi says
This is the bomb! It's so yummy! I am trying my best not to eat the everything.
Thank you for sharing.
Jennifer says
I sampled the finished product and thought it needed a salty component. I added 1/4 tsp salt to the original recipe and now my taste buds are pleased. 😀 (corrected)
RoseAnn says
I wasn’t sure about melting the sweetener without a liquid or oils added to it, but I followed the recipe as written and the nuts came out perfect! Thanks so much
RoseAnn says
Can I inquire how come this recipe does require any butter to mix with the sweetener like your pecan nut recipe does? Wondering if you forgot to add it?
Just checking before I attempt to make a batch...
Thanks, R
Taryn says
No, this is a different recipe. It doesn't need butter.
Chastity says
This recipe is the best!!!! Reminds of those nuts they sell at festivals. I prefer pecan halves, but I have also tried walnuts and almonds. Great no matter what. So easy too.
Victoria says
I'm wondering if monk fruit sweetener will melt? I'd love to make these but that's pretty much the only sweetener I use. Thanks!
Taryn says
I think so because it is mostly erythritol.
Rachel says
Have you made this recipe with plain almonds before? Would they be just as good? Or do you need them salted and roasted?
Taryn says
It would be just as good. Toasting them brings out the flavor though. And add a pinch of salt.
Sharon says
These are so good! I make them for my husband to take in his lunches! I divide them up in ziploc bags and keep them in the fridge for his lunches! He has a drawer in the fridge where I keep all his snacks for his lunches, when he gets down to three or four bags he lets me know so I can make some more! He's addicted to them!
Theresa says
Love your recipes and this one seems particularly easy to make! I really appreciate that you provide nutritional info. Thanks for the tidbit about how long they kept at room temperature; it helps to know this since I make/ship these treats to family!
Tina says
Could you add some unsweetened coconut flakes to this also or does that mess up the whole THM stuff?
Taryn says
You can add coconut. This would be an S with or without it.
Erin says
So easy and so yummy!!! Thank you for sharing this with us.
Susan says
Could I do this with walnuts?
Taryn says
Yup!